Chicken and Apple Stew

Chicken and Apple Stew


17 people made this

This unusual combination of flavours makes a surprisingly delightful stew. It serves 6 people easily and most of the ingredients are probably in your pantry already.


Serves: 6 

  • 2 tablespoons olive oil
  • 3 skinless, boneless chicken breast fillets, cut into cubes
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon caraway seeds
  • 1 cup chopped red onion
  • 1 large clove garlic, minced
  • 1 stalk celery, sliced
  • 4 potatoes, cut into cubes
  • 4 carrots, sliced 5mm thick
  • 2 parsnips, sliced 5mm thick
  • 3 small tart apples - peeled, cored and chopped
  • 3 cups (750ml) chicken stock, or more if needed
  • 2 cups (500ml) apple cider
  • 1 tablespoon cider vinegar
  • 1/4 cup chopped fresh parsley

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add all the ingredients except the parsley to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock.
  2. Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.

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